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Philly Cheesesteak Sandwich

BY Lloyd Rose

| Moderate | Vegan

INGREDIENTS

  • 1 6” sub bread roll
  • 1 tbsp dairy-free butter
  • 2 tsp extra virgin olive oil
  • 275g chopped button mushrooms
  • 75g sliced portobello mushrooms
  • 70g julienned sliced green bell pepper
  • ½ of a medium sized onion, chopped
  • ½ tsp coarse black pepper
  • 1 ½ tbsp Italian herb mixed seasoning (or mixed herb seasoning of choice)
  • ¼ tsp red pepper chili flakes
  • 1 tbsp soy sauce
  • salt to taste
  • 2 tbsp Follow Your Heart Original Vegenaise
  • 50g Follow Your Heart Dairy-Free Finely Shredded Cheddar

INSTRUCTIONS

  1. Bring a nonstick pan to medium-high heat then add in the butter, olive oil and both mushrooms.
  2. Sauté until the mushrooms begin to brown and have become tender then add in the bell peppers, onion, black pepper, Italian herb, and chili flakes.
  3. Sauté until the onions and bell peppers become tender then add in the soy sauce and stir for 30 seconds.
  4. Salt the mushrooms to taste.
  5. Vertically slice the sub using a bread knife. Do not slice the bread all the way through as you want both bread sides to remain joined at the bottom. There should be about a ½ inch of bread that has not been cut through.
  6. Using your hands, gently open the face of your sub bread to make it flat. Spread Vegenaise all over the face of the bread then toast it in a pan face down until the bread has slightly charred. Toast the other side of the bread for 30 seconds to give it a light crisp.
  7. Transfer the toasted sub bread to a plate then top it with the sauteed veggies. If the veggies have turned a little cold, reheat them before topping the sub.
  8. Melt the Dairy-Free Finely Shredded Cheddar Cheese in a nonstick pan at medium heat then pour the melted cheese over the veggies.
  9. Optional to sprinkle a little coarse black pepper on top of the cheese before taking your first bite. Enjoy!
Print Recipe

Philly Cheesesteak Sandwich

BY Lloyd Rose

| Moderate | Vegan
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